Wedding Cake: Rum Flavoring Or Rum Liquor??

Baking By CarolLee Updated 21 Sep 2010 , 7:03pm by jessi01

CarolLee Posted 21 Sep 2010 , 8:46am
post #1 of 3

I have a 4-tiered wedding cake coming up that the bride requested "rum". I assumed that meant "flavoring". Now I'm wondering if she meant hole pierced, rum soaked (like holiday pound cakes). I've already freezered the cakes made with the flavoring. I'm wondering if anyone's tried the soaked cake under icing - how well do they hold up??

2 replies
LaurenLuLu Posted 21 Sep 2010 , 11:35am
post #2 of 3

If you've already put the flavoring in I wouldn't add more rum. The cake would stand up to it (though I've found that brushing liquid on a warm cake helps it to distribute more easily) but you don't want to have an offensively overpowering flavor in a wedding cake.

jessi01 Posted 21 Sep 2010 , 7:03pm
post #3 of 3

If you are concerned that you don't have enough rum flavor you could always add a bit of rum to your buttercream, I did a wasc wedding cake with coconut rum buttercream that was amazing.. two years later Im still hearing about it from the couple and guests at their wedding.

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